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Gevrey Chambertin 1er cru "Bel Air" 2018 - Domaine Taupenot-Merme

Gevrey Chambertin 1er cru "Bel Air" 2018 - Domaine Taupenot-Merme

The height of the vineyard combined with the high slope means that the wines from Bel Air have a higher acidity than many other Premier Crus, with aromas that often recall black currant

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Located in the heart of Morey-St-Denis, next to the prestigious Grand Cru Clos del Lambrays vineyard, Domaine Taupenot-Merme was born in 1963 from the marriage between Jean Taupenot and Denise Merme and is now managed by the children Romain and Virginie. For a long time the Domaine was managed with two separate properties, one in Saint-Romain (the maternal property) and one in Morey-St-Denis (the paternal property) which were then unified in 1998. It is precisely in Burgundy that the Pinot Noir it is inextricably associated. This region, which extends north-south from Dijon to Mâcon, has all the characteristics to best express the Pinot Noir.

THE VINEYARDS OF TAUPENOT-MERME Domaine Taupenot-Merme works exclusively on its own vineyards. The vineyard park consists of 13 hectares of vineyards, located between the Côte de Nuits and the Côte de Beaune, with estates in Grand Cru, 1er Cru and Village vineyards. Jean and Denise extended the vineyards by acquiring a parcel in the prestigious 1er Cru Les Pruliers in Nuits-St-Georges in 1999 and in 2005 with the acquisition of half a hectare in the Grand Cru Corton Rognet. Among the most coveted and precious vineyards of the company there is a very small parcel of Clos de Lambrays, adjacent to the winery, which has become a real thorn in the side of the homonymous Domaine that for years has aspired to make this Grand Cru a Monopole .

THE STYLE OF TAUPENOT-MERME WINES Typicality, respect for the territory and elegance are the company's creed. Since 2001 all the vineyards have been cultivated in organic farming. All the grapes are de-stemmed before maceration and fermentation takes place with indigenous yeasts. The elevation is between 12 and 14 months on the lees with variable percentages of new oak (40% for the Grand Cru, 30% for the 1er Cru, 20% for the Villages). The wines are then transferred to steel tanks for 3 months before bottling without filtration.

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